February 13, 2011 by

Great pizza starts with Thermomix pizza dough

Quick and easy pizza dough recipe

I believe pizza dough is a canvas for culinary creativity. This fact was driven home soon after Thermomix moved into my kitchen. In fact, I fairly swooned the first time I tried making pizza dough with Thermomix because it was so easy and such fun. I was gobsmacked at how supple and stretchy the dough was — achieved at virtually no cost, no effort, and in such quick time. That day I took full advantage of the dough and had my way with it. I played my heart out. Calling on a lifetime of  ‘learned’ pizza twirling skills from TV and movie chefs, I tried it all. I spun, flung, and daringly danced the dough aloft while proclaiming love for Thermomix, Vorwerk, and my lucky place in the universe. Pizza never tasted so good.

Since then I’ve tried various pizza dough recipes: using honey instead of sugar, beer instead of water, and various combinations of grains and flours. I have yet to make Quirky Jo’s gluten-free pizza but that is next on the list. The recipe I return to most often is shown below — it’s a personal variation of the one found in the Australian Thermomix cookbook, “Everyday Cooking… for Every Family” (EDC). It is a most basic, most reliable, quick and easy recipe for Thermomix pizza dough.

Pizza dough as a culinary canvas for your creativity! Most Thermomix fans will already know how fun, easy, and inexpensive it is to make great pizza with Thermomix and if you count yourself among these there is no need to read further. But for beginning Thermomix users, and those who don’t yet own Thermomix, let this page serve as a tease. Home-made pizza is in your creative control. It can be healthy — or not so much. Meaty or vegetarian. Savoury, sweet, or both. It’s easy to make multiple batches for birthday parties and family gatherings. You can use tomato sauce, or not. Use a little cheese, use a lot, or none at all.  Consider adding leftover chicken bits, seafood, chopped vegetables, pulses(!), or fruit. Grab some herbs from the garden or the spice jar. Don’t measure, just do it.

Try something you’ve never done before. The satisfaction of easily making pizza flats, and adding to them whimsically or thoughtfully with the ingredients at hand is an extremely gratifying process. It’s one I wish for you to recreate in your own kitchens. Why not turn on some music and experience the sublime pleasure of making something by hand, playing with your ingredients, filling your home with heady fresh baked aromas, and sharing the love with someone across the table.

5.0 from 1 reviews

Thermomix Pizza Dough
Use this reliable dough recipe as the base for creating your pizza masterpiece!

by:
Cuisine: Thermomix
Recipe type: Baking

Ingredients
  • 280 g. water or milk (or combination thereof)
  • 1 Tbsp granulated yeast (instant or regular)
  • 25 g. oil
  • 500 g. regular plain flour
  • 2 tsp. salt
  • corn meal (optional, for spreading on baking sheet)

Instructions
  1. Put water/milk, and oil into Thermomix bowl and mix for 30 seconds/37°C/speed 2.
  2. Add yeast and mix for 5 seconds/speed 2.
  3. Add flour and salt and mix for 6 seconds/speed 8.
  4. Knead dough for 2 minutes on interval speed.
  5. Remove dough, form into a ball, and place into a slightly greased bowl or baking mat to rise till doubled (about 30-60 minutes, depending on yeast type used.) See additional tip about rising below.
  6. Divide dough in half (for two large pizzas, or into four if making smaller individual sized pizzas) and allow dough to rest for 15 minutes and then form into pizza shape using hands and/or rolling pin before fitting it to the baking pan or pizza stone. (See additional tip about cornmeal below)
  7. Add toppings of choice and bake in a hot oven at about 220°C (425°F) for about 20 minutes. Timing will depend on toppings used.

Notes
about rising dough: if you are a beginning cook and unsure about making dough rise, here is a tip I read somewhere online. When dough is removed from Thermomix bowl, pinch off a small ball of dough, the size of a marble, and put it into a glass of water. When the ball of dough rises to the surface of the water, it means your yeast has proved and your dough is ready for the next step. (I tried this in the photos above and it worked!)
about corn meal: I always sprinkle a small handfull of cornmeal to the baking pan before stretching the dough into shape. This adds a nice, ever-so-slight crunchy texture to the bottom of the pizza and helps keep it from sticking to the pan.
about storing dough: If this batch of dough is more than you need in one day, wrap the extra in cling film and store in fridge until the next day. Knead for 30 seconds to re-awaken the dough before using.


Want more?

  • consider using Odette’s Onion Jam as an alternate to traditional tomato sauce, also works well when mixed with a little cream cheese
  • see Quirky Cooking for gluten-free pizza base recipe
  • more Thermomix pizza recipes coming soon, watch this page (or follow on Twitter, facebook, or email)
  • Are you an experienced Thermomix cook? Share your pizza experiences and ideas by comment below…

See 41 comments from people who cook with Thermomix:

  1. avatar
    Quirky Cooking 14 February 2011 at 6:31 am (PERMALINK)

    Yum, pizza! Thanks for mentioning my gf pizza dough Helene!

    Author
  2. avatar
    ThermomixBlogger Helene 14 February 2011 at 8:01 am (PERMALINK)

    Hi Jo – truth is I have 21 blog posts in draft form — each is just waiting for last tweaks before posting. The pizza post has been ‘almost ready’ for about a year but I held off because I wanted to include gluten free instructions. Now, thanks to your superb work, I didn’t need to figure out and test gf details anymore so was able to finally post this one. Thanks again for your excellent gluten-free pizza dough recipe!

    Author
  3. avatar
    Josephine 14 February 2011 at 8:53 am (PERMALINK)

    Hi. I’m a new thermomix user and I’ve read several times ‘knead at interval speed’ and I’ve been looking all over my books what that means and I can’t find it? What is it? Do you have to stop and start the machine? thanks!

    Author
  4. avatar
    ThermomixBlogger Helene 14 February 2011 at 9:42 am (PERMALINK)

    Hi Josephine – thanks for taking the time to reach out and ask for clarity. “Interval Speed” is the same as “dough mode” which is fully explained on page 34 of your English Thermomix instruction manual. (It’s the little button below “turbo” with a “wheat” icon. In the Australian books and forums it is often referred to as “interval mode”. Sometimes you will see it called “alternate mode” because it alternates powerful rotations at interval speeds. So sorry for any confusion I may have caused. You are now on your way to having much more fun in the kitchen with Thermomix. Cheers,

    Author
  5. avatar
    Gretchen 14 February 2011 at 1:05 pm (PERMALINK)

    Oh dear Helene I can see you sufi dancing all over your kitchen tossing those pizzas as you dip and twirl. Wonderful.

    How about a sour cream base with artichokes and anchovies! Figs and Gorgonzola!Endless pizzas. One for every day. I use my biggest oven tray for a party pizza with four seasons of toppings.

    Yummy dough maker you.

    Author
  6. avatar
    Gretchen 14 February 2011 at 1:07 pm (PERMALINK)

    Just a wee thought, how did you clean the bits of sticky dough from the blades?

    Author
  7. avatar
    ThermomixBlogger Helene 14 February 2011 at 2:07 pm (PERMALINK)

    Oh Gretchen, the image of myself SUFI DANCING (!) is too hilarious. I am still laughing out loud as I type this — though I have to admit, I did try sufi dancing once many years ago and realized it’s just not for me!).

    Thanks for your pizza suggestions. I LOVE the idea of sour cream with artichokes and anchovies… can’t wait to try it. Yes too, to figs and gorgonzola which is close to the fig/blue cheese recipe shown in the small photos above.

    Cleaning pizza dough from the blades has never been a problem for me. This dough has never stuck! Just tip over the jug onto a work surface and the dough easily tumbles out in a few clumps. I gather the clumps together into a ball as shown in the small photo at top left. When the need does present itself though, I do have a fantastic little brush that is precisely configured to clean a Thermomix. It arrived by mail one day as a surprise from a dear blog-reading Thermomix fan! (The generosity of such readers is truly heart-warming.) I will be posting more about this special tool in the near future ;-)

    Author
  8. avatar
    A Canadian Foodie 14 February 2011 at 5:11 pm (PERMALINK)

    This is one of the first doughs I made with my machine. Not the same recipe – I made my own from reading others and adapted a combinations of my readings for the machine. I made big batches, freeze it, and take a couple out the night before and then almost always now, make grilled pizza. Even in the dead of winter. Not so often in the dead of winter – but did make them again on Saturday. There is nothing like pizza dough homemade.
    :)
    Valerie

    Author
  9. avatar
    ThermomixBlogger Helene 14 February 2011 at 5:24 pm (PERMALINK)

    Thanks Valerie for stopping by. I know how busy you are these days teaching courses and doing fun foodie things in Edmonton. (Your blog is always full of surprising treats and culinary adventures!) The grilled pizza idea sounds wonderful, especially warming in the middle of winter, I’m sure. I bet our Thermomixing friends in Australia do grilled pizza be default. I however, do not own a grill :(

    Author
  10. avatar
    Cookie1 14 February 2011 at 6:45 pm (PERMALINK)

    Love the pizza suggestions Helene. We have pizza here nearly every Saturday. DD and I love to try lots of different toppings but DH likes his very traditional. Therefore we have his/hers and hers pizzas.
    I always make the EDC pizza dough and love it for thick and thin crusts.

    Author
  11. avatar
    ThermomixBlogger Helene 15 February 2011 at 1:10 pm (PERMALINK)

    His & hers, thick & thin, sweet & savoury, meat & veggie, wheat and gluten-free… they all sound good to me too! ;-)

    Author
  12. avatar
    ThermomixBlogger Helene 16 February 2011 at 2:52 am (PERMALINK)

    Thanks again for your input Mara, I always enjoy hearing how you use Thermomix, because your perspective of having grown up with the machine in Spain is such a great way for the rest of us to learn from.

    Author
  13. avatar
    Mara 16 February 2011 at 8:10 am (PERMALINK)

    Lovely post and lovely pictures, the fig pizza looks too good. Pizza dough is one of those things I always have in the fridge or freezer. Instead of corn meal I use semolina flour and the effect is just as you describe above (but not gf!). I like making pizza bianca as an appetizer and one of the most demanded at home has odettes onions (well, my version of it), assorted mushrooms and thyme, no tomato sauce and almost no cheese, sometimes none at all.

    Author
  14. avatar
    Gretchen 16 February 2011 at 3:32 pm (PERMALINK)

    Oh Mara I like your ideas for pizza. I am not a lover of cheese on Pizza either unless it is gorgonzola. Odettes onlons are great for a lot of recipes including Pizza. Can you believe Aussies love canned pineapple on pizzas? Gross I say.

    Author
  15. avatar
    ThermomixBlogger Helene 16 February 2011 at 10:05 pm (PERMALINK)

    Oh that pineapple might be unusual, but I’ll take it. I do like it as a counterpoint to bacon on pizza. Pork and fruit, you know… love it all.

    Author
  16. avatar
    TRONC 1 May 2011 at 2:04 am (PERMALINK)

    Je suis arrivée par hazard sur le blog THERMOMIX.je pratique moi aussi cuisine au THERMOMIX.excellentes recettes de pizza.je vous garde dans mes favoris.Je suis FRANCAISE de la région du VAUCLUSE. et j’aime cuisiner.UN bonjour de France

    Author
  17. avatar
    ThermomixBlogger Helene 1 May 2011 at 2:25 am (PERMALINK)

    Merci d’avoir pris le temps de visiter ici et de laisser un tel beau message en Francais! Et surtout pour l’ajout de ce blog à vos favoris. Je suis contente que vous avez été inspiré par la recette de pizza et j’espère que nous retrouverons bientôt …. peut-être sur une autre page du blog …?

    Thank you for taking time to visit here and for leaving such a lovely message in French! Special thank you for adding this blog to your “favourites”. I’m glad you have been inspired by the pizza recipe and I hope we meet again soon …. maybe on another blog page…?

    Author
  18. avatar
    Elsie 21 August 2011 at 4:32 pm (PERMALINK)

    Is the yeast regulat yeast, or instant yeast? Thanks.

    Author
  19. avatar
    ThermomixBlogger Helene 22 August 2011 at 9:22 am (PERMALINK)

    Hi Elsie: I use regular granulated yeast that is not “quick rise” so sometimes (depending on the weather and how much I am in a hurry or not…) I let it rise just about 15 minutes longer, but if you use instant yeast, this rising time should do fine. (Thanks for your question, I’ve adjusted my instructions, above.)

    Author
  20. avatar
    Emmy 23 August 2011 at 8:40 pm (PERMALINK)

    Hello
    Love all these fabulous ideas!
    Im getting my thermie delivered tonight.. Can’t wait
    Being an ‘Aussie’ though I must add that not all aussies love canned pineapple on pizza… There are many different Australians, all with differing tastes
    Cheers

    Author
  21. avatar
    ThermomixBlogger Helene 24 August 2011 at 10:55 pm (PERMALINK)

    Yes and there are many of us in Canada who enjoy pineapple on our pizzas too :)

    Author
  22. avatar
    Bee Keough 11 June 2012 at 5:39 pm (PERMALINK)

    Pizza! Mmmm. M! We had pizzas Saturday night, (and the next day for a picnic lunch) we will NEVER go back to store bought! A little tip (unless you have to make each one different). Chop up all the stuff you want on your pizzas and put all in a bowl (we use kabana, spicy salami, mushroom, spring onions, capsicums, ham or bacon (or both) and halved cherry toms) mix it all up in the bowl and THEN just put on the pizza. If there’s any topping left over, freeze topping in handy sized freezer bags ready for a quick lunch on some toast :-))

    Author
  23. avatar
    ThermomixBlogger Helene 11 June 2012 at 5:49 pm (PERMALINK)

    Okay Bee, I can not remember the last time I felt to stupid. YOUR TIP IS BRILLIANT!!! Makes things so efficient and just really simplifies things, doesn’t it?!? Oh my, did you hear me say ” D’OH! ” all the way across the ocean? Thank you so much for this valuable tip — I shall never make pizza the same way again ;-)

    Author
  24. avatar
    Bee Keough 11 June 2012 at 7:16 pm (PERMALINK)

    LOL. You made my day Helene! Thank you!

    Author
  25. avatar
    Bee Keough 11 June 2012 at 7:20 pm (PERMALINK)

    Oh.. And Gretchen… re:sticky dough on the blades. Flick it off like you do with cake mixture or dip. Close lid and pulse turbo. It’s amazing how much dough comes off.

    Author
  26. avatar
    Gretchen 12 June 2012 at 2:45 am (PERMALINK)

    Good tip Bee.

    Author
  27. avatar
    Kim 26 April 2013 at 2:53 am (PERMALINK)

    I know this is an old thread – but do you cook the bacon before putting on your pizza? I’m looking for quick and easy ways to make pizza making a weekly delight in our house! :) Thanks!

    Author
  28. avatar
    ThermomixBlogger Helene 26 April 2013 at 11:14 am (PERMALINK)

    Hi Kim! First off, you are welcome to comment on any threads, no matter how old. These pages are just as relevant today as when they were written, and there are always other readers who can learn from your questions. And speaking of questions… yes, it’s recommended that you cook bacon before adding to pizza. You can cook your bacon in advance and then chop it roughly, then mix it in with other toppings. Or, you could ‘crumble’ the cooked bacon in your Thermomix to make bacon bits and get even more coverage and flavour from a small amount of bacon. That said, if you are planning to put your bacon only on top of all your other toppings and cheese you could probably get away by half cooking it in advance then cutting it up. At the high temp of pizza baking it would crisp up. (I’ve never done it this way but expect it would work… but would take a bit of experience to get the right feel for partially cooked bacon.) Hope this helps and happy mixing to you!

    Author
  29. avatar
    Lisa 25 October 2013 at 8:44 pm (PERMALINK)

    do you use a general purpose plain flour or bread flour? I have a herd of teens over for swim and movies tomorrow….

    Author
  30. avatar
    ThermomixBlogger Helene 25 October 2013 at 10:15 pm (PERMALINK)

    Hi Lisa — I use plain flour always unless otherwise indicated. Have fun feeding those teens, they will love you for it. ps- I just make the dough and let my grown up kids build the pizza themselves — everyone seems to enjoy the pizza even more when they’ve had a hand in it ;-) Cheers, H.

    Author
  31. avatar
    thermo_princess 28 December 2013 at 4:06 am (PERMALINK)

    Hi there,
    I’m a proud new thermomix owner and I am loving cooking in it! Not sure how I ever survived without it!

    I made the EDC pizza dough last night. It was slightly sticky but rolled into a ball nicely.
    My only issue was that it was still quite doughy once cooked (the topping would have burned if I left it much longer). Is that just because I didn’t roll it thin enough perhaps? Any suggestions?
    Also I liked the idea of the corn meal – could I use corn flour to achieve the same effect?
    Love your blog!
    Thanks, K

    Author
  32. avatar
    ThermomixBlogger Helene 28 December 2013 at 7:55 pm (PERMALINK)

    Hi Thermo_princess and welcome to this mixed up community ;-) Without having seen your pizza, I think your guess is probably right, that you could have rolled the dough thinner. Personally, I make my dough extremely thin… thin as paper, sometimes it’s stretched so thin that holes occur and then I just pull a bit of dough off the crust and spread it over the hole, no problem. If you find that toppings are burning before your dough is cooked you can also just put a loose layer of tin-foil over the top as it continues to cook.

    In this instance, I don’t recommend substituting corn flour for corn meal. In my opinion, it’s the gritty/grainy texture of the cornmeal that works best to add texture and help prevent the dough from sticking. Hope this helps. Keep on mixing and having fun experimenting in the kitchen!

    Author
  33. avatar
    Jenny T 6 February 2014 at 2:17 am (PERMALINK)

    We made this pizza dough last night with half white spelt flour and half wholemeal, half almond milk and half water. I then topped the pizza’s with sun-dried tomato paste, caramelized balsamic onions and goats cheese. On the side we had a rocket salad with cooked beetroot in apple cider vinegar. I cannot tell you how happy this combination made me and the rest of the family. Thanks for a great, straight-forward recipe. We loved it!

    Author
  34. avatar
    marie 9 August 2014 at 8:28 pm (PERMALINK)

    I have been designated to make the pizza bases for a friends pizza night. Can u precook the bases slightly so they are more like a conventional base you buy from store.? As time will be a factor wnen I arrive, I’m not sure I want to be trying to roll them out into rounds when I get there.
    Thanks for any ideas you may be able to suggest.

    Author
  35. avatar
    ThermomixBlogger Helene 11 August 2014 at 10:04 pm (PERMALINK)

    Hi Marie — I haven’t tried partially baking the pizzas, so not sure I want to answer this question…I agree with you however, to roll them all out in hurry is not a good idea. It may be possible to roll them out and freeze them, but I haven’t done this either so it’s just a guess. Sorry to be so unhelpful, but I prefer not to give you advice that I haven’t tested myself yet…

    Author

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